Bruschetta Pasta Salad with Mini Mozzarella Balls is a bright and flavorful dish that’s perfect for any occasion. This salad combines traditional bruschetta flavors with hearty pasta, making it a satisfying meal or side dish. The freshness of the tomatoes, the creaminess of the mozzarella, and the hint of basil come together beautifully.
Why Make This Recipe
This recipe is ideal for those looking for a quick and easy dish that doesn’t skimp on flavor. It’s perfect for potlucks, barbecues, or a light family dinner. What’s more, it comes together in no time and can be made ahead of time, making it a go-to choice for busy days. The mix of ingredients creates a colorful and appealing dish that everyone will love!
How to Make Bruschetta Pasta Salad
Ingredients:
- 2 cups small pasta shape, dry
- Approx. 24 ounces cherry tomatoes, halved (roughly 680 grams or 5 cups)
- 4 cloves garlic, minced
- 1/2 a small shallot, chopped
- Approx. 6 ounces mini bocconcini (mozzarella balls), halved (roughly 180 grams)
- Approx. 1 ounce fresh basil leaves, chopped (28 grams or one standard package)
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- Salt + pepper, to taste
- 2 large slices sourdough bread (or other bread of choice)
- 1.5 tsp olive oil
- 1 tsp garlic powder (optional)
Directions:
- Cook pasta: Bring a large pot of water to a boil and cook pasta according to package directions. Drain the pasta once cooked.
- Prep salad: While the pasta cooks, prepare the remainder of the salad ingredients. Add cherry tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, basil, and salt + pepper to a large salad bowl. Toss together and let the ingredients sit.
- Make breadcrumbs: Toast the bread of choice in the toaster. Then, tear the bread into smaller pieces and place them in a large food processor. Pulse until small crumbs form. You can keep various sizes to add texture. Next, heat 1.5 tsp of olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic powder, cooking for about 5 minutes until they are toasted and crunchy, stirring frequently.
- Combine: Add the drained pasta and breadcrumbs to the rest of the salad ingredients. Toss to combine and season with additional salt + pepper as needed. Enjoy!
How to Serve Bruschetta Pasta Salad
Serve the Bruschetta Pasta Salad chilled or at room temperature for the best flavor. It makes for a great side dish or a light lunch. Garnish with extra basil leaves and a sprinkle of salt if desired.
How to Store Bruschetta Pasta Salad
To store leftovers, simply place the salad in an airtight container in the refrigerator. It will keep for up to three days. The flavors continue to meld together as it sits, making it even tastier!
Tips to Make Bruschetta Pasta Salad
- Use your favorite small pasta, such as fusilli or penne, for a fun twist.
- Feel free to add more vegetables like bell peppers or cucumbers for extra crunch.
- To make it a full meal, consider adding grilled chicken or shrimp.
Variation
You can switch out the mozzarella balls for feta cheese if you prefer a tangier flavor. Adding olives can also enhance the Mediterranean taste of the salad.
FAQs
1. Can I use any type of pasta?
Yes, feel free to use any small pasta shape you like. Just adjust the cooking time according to the package instructions.
2. Is this salad gluten-free?
To make the salad gluten-free, use gluten-free pasta. Everything else in the recipe is naturally gluten-free.
3. Can I prepare this salad in advance?
Absolutely! You can make it a day ahead of time. Just store it in the fridge and give it a good toss before serving.
Now you’re ready to enjoy an incredible Bruschetta Pasta Salad with Mini Mozzarella Balls! Happy cooking!
Bruschetta Pasta Salad With Mini Mozzarella Balls
Ingredients
Salad Ingredients
- 2 cups small pasta shape, dry Use your favorite small pasta, such as fusilli or penne.
- 24 ounces cherry tomatoes, halved (roughly 680 grams or 5 cups)
- 4 cloves garlic, minced
- 1/2 a small shallot, chopped
- 6 ounces mini bocconcini (mozzarella balls), halved (roughly 180 grams)
- 1 ounce fresh basil leaves, chopped (28 grams or one standard package)
- 2 Tbsp olive oil For the salad.
- 2 Tbsp red wine vinegar
- Salt + pepper, to taste
Breadcrumb Topping
- 2 large slices sourdough bread (or other bread of choice)
- 1.5 tsp olive oil For toasting breadcrumbs.
- 1 tsp garlic powder Optional.
Instructions
Cooking the Pasta
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain the pasta once cooked.
Preparing the Salad
- While the pasta cooks, prepare the remainder of the salad ingredients. Add cherry tomatoes, garlic, shallot, bocconcini, olive oil, red wine vinegar, basil, and salt + pepper to a large salad bowl. Toss together and let the ingredients sit.
Making Breadcrumbs
- Toast the bread of choice in the toaster. Then, tear the bread into smaller pieces and place them in a large food processor. Pulse until small crumbs form. You can keep various sizes to add texture.
- Next, heat 1.5 tsp of olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic powder, cooking for about 5 minutes until they are toasted and crunchy, stirring frequently.
Combining Ingredients
- Add the drained pasta and breadcrumbs to the rest of the salad ingredients. Toss to combine and season with additional salt + pepper as needed. Enjoy!